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White Chicken Chili

This white chicken chili is a hearty soup featuring tender shredded chicken, creamy white beans, and a blend of mild spices. It is simmered until thickened and fragrant, resulting in a smooth, creamy texture with a savory aroma. The dish combines comforting flavors with a mildly spicy and herbal profile, ideal for warming up on a chilly day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie or boiled chicken works well
  • 2 cans white beans drained and rinsed
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground oregano
  • 0.25 teaspoon ground cayenne (optional) adjust to taste
  • 1 cup sour cream for serving
  • 2 tablespoons olive oil

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
  2. Stir in the minced garlic and cook for another 30 seconds until the garlic releases its aroma and just begins to brown slightly.
  3. Add the cooked shredded chicken to the pot and stir briefly to combine with the aromatics.
  4. Pour in the chicken broth and stir well, scraping up any tasty bits from the bottom of the pot.
  5. Mix in the drained white beans along with the ground cumin, oregano, and cayenne (if using). Bring the mixture to a gentle simmer.
  6. Reduce the heat to low and let the chili simmer uncovered for about 20 minutes, stirring occasionally until the flavors meld and the soup slightly thickens.
  7. Taste the chili and adjust seasonings as needed. Once ready, serve hot, topped with a dollop of sour cream.

Notes

For extra flavor, garnish with chopped cilantro or sliced green onions. Leftovers reheat well; store in an airtight container in the fridge for up to 3 days.